Spinach and artichoke casserole - butter busters^
9 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Pk (10oz) frozen chopped spinach |
| 1 | can | (14oz) artichoke hearts, drained |
| 1¼ | cup | Egg Beaters, beaten |
| Salt and pepper to taste | ||
| ½ | teaspoon | Crushed garlic |
| ½ | teaspoon | Savory |
| ½ | teaspoon | Thyme |
| 1 | small | Onion, grated |
| ½ | cup | Chopped parsley |
| 1½ | cup | Nonfat Cheddar or mozzarella cheese |
Directions
Cook and drain spinach. Drain artichoke hearts. Arrange artichoke hearts in the bottom of a square glass casserole dish that has been sprayed with nonstick cooking spray. Mix the rest of the ingredients, except the cheese. Pour over artichoke hearts. Top with cheese. Cook at 350F. 35 minutes or until bubbly. Per serving: 70 cal., 0.3g fat (4%), 0mg chol., 3g fiber, 8g pro., 10g carb., 170mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-21-95
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